(for a half pie size cake )
Yoghurt cake ingredients:
1/2 cup of yoghurt
1 cups of flour
1/4 cup of oil
1/4 cup of sugar
1 tsp of rising powder
Apple mousse ingredients:
2 whites from eggs
1/2 cup of sugar
1 cup of water
2g of agar-agar
1 mousse cake pan
or 1 rectangle of cardboard covered with cling film or foil.
Mix the cake ingredients.
Delay the mix in a half size pie pan.
Bake in a preheated oven at 350°F/180°C for twenty to thirty minutes.
In the meanwhile, peel unseed and chop apples into chuncks.
In a large saucepan, cook the apples with the water over low heat for twenty minutes until the apples are tender.
Drain the apples.
Blend the apples and add the sugar.
In the saucepan, heat the blended apples with agar-agar, until boiling point.
Stir for 30s more and take out of the heat.
Whisk the whites.
Stir one tbsp of whisked whites in the apple mix.
Then, gently fold in the whites into the apple mix.
If you don’t have a mousse cake pan (as me):
Place the cake on a plate and surround it with the cardboard and tape it in place.
Then delay, the apple mix on the cake.
If you have this mousse cake pan:
Place the cake in the center and delay the apple mix on top.
Place it in the refrigerator to let it set for twenty minutes.
In both case, gently unwrap the cake.